Easy Focaccia

Name: Easy Focaccia
Total time: 5700 s
Yield: 6 to 8 Servings
Cuisine: British
Ingredients: 3 cups Bread Flour; *Note: Plain Flour can be used. The texture would be similar to Crumpet’s texture if you used Plain Flour; 7 g Dry Yeast; 1 tablespoon Sugar; 1 teaspoon Salt *plus extra; 2 cups Warm Water; 2 tablespoons Olive Oil *plus extra; *Note: You can add some grated Garlic to the Olive Oil; Herb(s) of your choice *optional, I used Dry Italian Herb Mix; Butter to grease the pan *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

I make ‘1-Hour Focaccia’ when I am in hurry. Using the recipe, you really can make yummy thin bread in 1 hour from scratch. However, when I have a little more time, this ‘Easy Focaccia’ tastes nicer and has a better texture. If you want to impress your guests tonight, it’s not too late to start. You don’t have Bread Flour? You can use Plain Flour. The texture would be similar to Crumpet’s texture if you use Plain Flour. *Note: You need a medium size roasting pan OR baking pan. You can use a baking tray instead.

Hiroko Liston @hirokoliston

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Ingredients

1 hour and 35 minutes

6 to 8 Servings

3 cupsBread Flour
*Note: Plain Flour can be used. The texture would be similar to Crumpet’s texture if you used Plain Flour
7 gDry Yeast
1 tablespoonSugar
1 teaspoonSalt *plus extra
2 cupsWarm Water
2 tablespoonsOlive Oil *plus extra
*Note: You can add some grated Garlic to the Olive Oil
Herb(s) of your choice *optional, I used Dry Italian Herb Mix
Butter to grease the pan *optional

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Steps

1 hour and 35 minutes

1

Place Flour, Dry Yeast, Sugar and Salt in a large bowl, and mix well. Add Warm Water and stir using a spatula. Add Olive Oil, and stir very well. The dough is very soft and gooey. Cover and set aside in a warm place for 15 minutes.
2

After 15 minutes, wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. If the dough is too soft, use a spatula to do this. Cover and rest for 15 minutes again.
3

After 15 minutes, repeat the process. This time, you should be able to use your hand. Cover and set aside in a warm place for 30 minutes or until doubled in size.
4

Prepare a medium size roasting pan OR baking pan. I used 34cm x 26cm roasting pan. You can use a larger pan, OR a baking tray instead. Grease with Butter OR line with baking paper as the Focaccia could stick to the pan (OR tray).
5

When the dough is ready, drizzle 2 tablespoons Olive Oil and gently coat the dough with the Oil, then turn it out on the prepared pan (OR tray). Drizzle extra 1 tablespoon Oil over the dough, and dimple it, using your fingers. Make sure the dough is in even thickness.
6

Note: If you use a baking tray, form a large oblong as you dimple the dough.
7

Preheat oven to 220°C. Sprinkle some Salt and Herb(s) over the dough, and wait until oven is hot. By then, the dough will rise more.
8

Bake for 15 to 20 minutes OR until nicely browned. Today I baked for 20 minutes. *Note: If Focaccia gets dark too quickly, lower the temperature.